Curried Salmon Cakes w/Tomato Gratin!

Ingredients:

• 1 pound skinless salmon fillet, halved
• 2 teaspoons curry powder
• Salt and pepper
• 8 tbsp tartar sauce
• 1/4 cup cracker meal or crushed saltines
• 2 tbsp grated peeled ginger
• 1 bunch scallions, chopped
• 1 large egg
• 1/2 red bell pepper, seeded and diced
• 2 stalks celery, chopped, 1 apple, diced
• Juice of 1 lime
• Vegetable oil

Tomato Gratin Ingredients:

• 2 pints grape tomatoes
• 4 garlic cloves, chopped,
• 2 tsp fresh thyme, chopped
• Italian breadcrumbs
• Parmesan cheese

What to do:

1. Combine the salmon, 1 tbsp water, 1.5 tsp curry powder, 1/2 tsp salt, and pepper to taste in a microwave safe bowl. Cover with plastic wrap and microwave until the fish is opaque (2-3 minutes). Flake with a fork and cool slightly. Stir in 1 tbsp tartar sauce, the cracker meal, ginger, half of the scallions, and the egg. Form into 4 patties and freeze until firm (10 minutes).
2. Meanwhile, whisk the remaining 7 tbsp tartar sauce and 1/2 tsp curry powder in a bowl. In a separate bowl, mix 1 tbsp of the curried tartar sauce with the bell pepper, celery, apple, remaining scallions, lime juice, 1/4 tsp salt, and pepper to taste.
3. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with breadcrumbs on both sides and fry until golden, 2-3 minutes per side. Drain on a paper towel. Serve with the salsa salad and curried tartar sauce. In addition, see tomato gratin side item instructions next:
4. Toss 2 pints of tomatoes, 4 garlic cloves, 1/4 cup olive oil, 2 tsp fresh thyme in an ovenproof skillet; cook over medium high heat until tomatoes are soft (8 minutes). Mix 2 tbsp olive oil and 1/2 cup each breadcrumbs and parmesan cheese; sprinkle over the tomatoes and broil until golden (3 minutes).

Enjoy!